Begin by proofing the yeast with warm water in a large bowl. Alternatively, Pam provides instructions for making the bagels dough in the bread machine.

Next, add in the brown sugar, salt, sweet potato and all the spices. Mix until combined.

Add in the flour and then allow your mixer to knead the dough for ~7 minutes, until the dough is smooth and elastic. You can certainly do the kneading by hand too.

Allow the dough to rise (covered) for about 1 hour, or until doubled in size.

When dough has had a chance to rise, divide the dough into 9-10 equal portions. Shape each portion into a bagel by making a hole in the center and rounding out the dough into a circle. I tried a few square bagels too :)

Cover, and let the dough rest on the counter for 10 minutes.

Then, place the dough into the refrigerator and let it sit covered for the night.

In the morning, remove the bagels from the oven and let them come to room temperature (~10 minutes) while you heat a large kettle of water to boiling.

Gently drop bagels, two at a time, into the boiling water and let them boil for 45 seconds. Flip the bagels over with a tong or slotted spoon and let them boil for 45 more seconds.

Remove them from the water with a slotted spoon and allow them to dry out a bit on a clean tea towel.

Dip the bagels into a plate with cornmeal.

Place on a lightly greased cookie sheet, about 2 inches apart from the other bagels.

Combine 2 T water with an egg white, and wash over the top of the bagels.

Bake bagels at 400 for 20-25 minutes until lightly golden brown.

Set on a cooling wrack and try to avoid eating until cooled ... slightly ;-)

Now, I can make bagels more often for breakfast because they take about 30-45 minutes of time in the morning if I do the prep work the night before!

I made this exact recipe tonight using my bread machine. Mine don't look as good as yours but they tasted pretty good. I think I need to tweak the spices to my liking though. And I like your idea of dipping them in the cornmeal instead of sprinkling it onto the baking sheet. That kind of made a mess!

I just made these this afternoon and they are AMAZING! I followed the recipe as written using pumpking puree, but instead of adding the spices as written I used a shortcut and just added 3 t. pumpkin pie spice and an extra 1/4 t. of cinnamon. Mmmm so yummy!

Please post a follow up when you try them with honey. I'd love to hear how that works out!

Just made these and they're yummy. Mine weren't as puffy as yours either. I'm wondering if depending on location the water for the yeast needs to be warmer....it seemed a little cool but I went with it anyways (70-80), usually my recipes call for the water to be a bit warmer. Either way my first attempt at bagels can be deemed a success. Thanks

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.